VALIDATION OF MOHR TITRATION METHOD TO DETERMINE SALT IN OLIVE AND OLIVE BRINE

Year 2019, , 329 - 334, 20.10.2019

Mürüvvet Sezey Perihan Adun

https://doi.org/10.18596/jotcsa.496563

Cited By: 10

Abstract

The aim of this study was to test
Mohr method’s performance characteristics and to check acceptability of test
results during the routine salt analysis in the production phase of Çakıstes
table olives. The method was validated using three fortified samples, i.e. salt
solutions in water, cracked olive’s brine and olive at three different levels
of 3, 5 and 7% salt concentration at three different times. Overall recovery of
the method was 107% for all three commodities over the validation range with a
relative standard deviation of 5% (n=162). 
Regression coefficient (R²) was found to be 0.998 in olive matrix. Typical limit of detection was 0.01 % with the method.

Keywords

Method validation, salt analysis, Mohr method, olive

References

• 1. Huber L. Validation of Analytical Methods and Procedures. Validation and qualification in Analytical Laboratories. 2007; 125.
• 2. Karaman D., AkalınA.S.Sütteknolojisindemetotvalidasyonuveuygulamaları. Türkiye 10. Gıda Kongresi. 2008; 749-751.
• 3. Method Validation Course 1125 © 2015 LGC Limited
• 4. EURACHEM/CITAC Guide. Quantifying Uncertainty in Analytical Measurement. Second Edition. 2000.
• 5. Türk Akreditasyon Kurumu (TURKAK). R20.02, Deney/Analiz Sonuçlarındaki Ölçüm Belirsizliği Tahmini Için TURKAK Prensipleri. 09.07.2015.
• 6. "Present and Future of the Mediterranean Olive Sector". Zaragoza (Spain). 26-28 November 2012.
• 7. Romeo, F.V. Microbiological aspects of table olives. The microbiological hazards in table olives. 2012; DOI: 10.5772/51479.
• 8. Masulli, D. Determining salt in food. 2015; Retrieved from: www.foodqualityandsafety.com/.../determining-salt-in-food
• 9. Yoder L. "Adaptation of the Mohr Volumetric Method to General Determinations of Chlorine". Industrial & Engineering Chemistry. 1919; 11 (8): 755. doi: 10.1021/ie50116a013.
• 10. Aysal, P., Ambrus, A., Lehotay, S.J., Cannavan, A. Validation of an efficient method for the determination of pesticide residues in fruits and vegetables using ethyl acetate for extraction. Journal of Environmental Science and Health Part B. 2007; 42 (5): 481 – 490.
• 11. Gozek, K.; Yucel, U.; Ilim, M.; Cayci-Aysal, P. &Tuncbilek, A.S. C14-dimethoate residues in olive oil during oil processing. Isotope Aided Studies of Pesticide Residues during Food Processing. 1995; 33-40.
• 12. Miller, J.N., Ambrus, A. Statistics in calibration analysis. Manual on Basic Statistics. FAO/ IAEA Training and Reference Centre for Food and Environmental Protection Section. 2000; 1-18.